Description
This Gingerbread Bundt Cake is a moist and spiced dessert perfect for the holiday season. It combines classic warming spices like ginger, cinnamon, nutmeg, and cloves with rich molasses and brown sugar for a deep, robust flavor. Finished with a smooth cream cheese glaze, this cake is ideal for festive gatherings or a cozy treat with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canola oil
- 1 1/4 cups light brown sugar
- 3/4 cup molasses
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
Cream Cheese Glaze
- 1 8 ounce cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and generously spray a 9-inch Bundt cake pan with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, and ground cloves until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat together the canola oil, light brown sugar, molasses, and 2 teaspoons of pure vanilla extract until the mixture is smooth and combined. Then, add the eggs one at a time, beating well after each addition.
- Incorporate Sour Cream and Dry Ingredients: Alternately add the sour cream and the dry ingredient mixture to the wet mixture, beating gradually until the batter is smooth and all ingredients are fully incorporated.
- Pour Batter into Pan: Pour the completed cake batter evenly into the prepared Bundt cake pan.
- Bake the Cake: Place the pan in the oven and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then gently invert it onto a wire rack to cool completely.
- Prepare Cream Cheese Glaze: In a bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar, alternating with the whole milk, and beat until smooth. Stir in 1 teaspoon of pure vanilla extract for flavor.
- Glaze the Cake: Once the cake has cooled completely, drizzle the cream cheese glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth glaze.
- Check the cake at the 50-minute mark to avoid overbaking; every oven cooks differently.
- The molasses gives the cake a rich depth of flavor; use unsulphured molasses for the best taste.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra decoration, sprinkle chopped nuts or crystallized ginger over the glaze.
